WHOLEGRAIN CARROT MUFFIN
This Wholegrain Carrot Muffin is a delicious, healthy and fibre-rich treat that combines the natural sweetness of grated carrots with the warmth of cinnamon and the freshness of whole wheat flour. Lightly sweetened with honey, moistened with yoghurt and melted butter, salt for taste, this muffin offers a tender crumb and a subtly spiced flavour. The combination of ingredients provides essential nutrients while ensuring a soft and moist texture, making it a perfect single-serving option for breakfast or a snack. Whether you enjoy it warm with a touch of honey or as a nutritious treat, this easy-to-make muffin is packed with flavour and goodness of healthy ingredients. Its small batch size makes it ideal for satisfying a craving without the need to bake an entire tray. Enjoy a guilt-free, homemade carrot muffin that is both nutritious and indulgent.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Brunch, Family Treat, Comfort Food, Autumn Baking
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Muffin
INGREDIENTS
These are the following ingredients for Wholegrain Carrot Muffin:
- ¼ cup whole wheat flour
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 tablespoon grated carrot
- 1 tablespoon yoghurt
- 1 tablespoon honey
- ½ teaspoon melted butter
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 130 kcal
- Carbohydrates: 24g
- Protein: 3g
- Fats: 3g
- Fibre: 2.5g
- Sugar: 9g
- Sodium: 50mg
PREPARATION
These steps are followed for the preparation of Wholegrain Carrot Muffin:
- Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a small muffin tin or use a silicone baking cup.
- Prepare the carrot: Grate the carrot finely to ensure even distribution in the batter.
- Mix the wet ingredients: In a bowl, combine honey, yoghurt and melted butter. Stir until smooth.
- Combine the dry ingredients: In another bowl, whisk together the whole wheat flour, baking powder, cinnamon and salt.
- Incorporate the grated carrot: Add the grated carrot to the wet mixture and stir to distribute evenly.
- Mix the batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the muffin light and fluffy.
- Fill the muffin cup: Pour the batter into the prepared muffin tin, filling it about ¾ full.
- Bake the muff: Bake the muffin for 15–18 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
- Cool before serving: Allow the muffin to rest in the tin for a few minutes before transferring it to a wire rack to cool completely.
PREP TIME
5 minutes
COOKING TIME
15–18 minutes
TIPS
- Use finely grated carrot: This ensures even distribution in the batter, preventing dense spots.
- Do not over-mix the batter: Stir just until combined to avoid a tough texture.
- For extra moisture: If your batter appears dry, add a teaspoon of milk or a few drops of lemon juice.
- Boost the flavour: Add a pinch of nutmeg or ginger for a deeper spiced flavour.
- Ensure even baking: Use the middle rack of the oven for the best results.
VARIATIONS
- Dairy-Free: Swap yoghurt and butter with coconut yoghurt and melted coconut oil.
- Vegan: Use maple syrup instead of honey and a plant-based yoghurt alternative.
- Gluten-Free: Replace whole wheat flour with oat flour or a gluten-free flour blend.
- Nutty Addition: Stir in a teaspoon of chopped walnuts or pecans for extra texture.
- Chocolate Twist: Add a few dark chocolate chips for a richer flavour.
PREPPING AND STORAGE
- Refrigeration: Store the muffin in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap the muffin in cling film or store it in a ziplock bag. Freeze for up to 1 month.
- Reheating: Warm in a microwave for 15–20 seconds or a low-temperature oven for a crispier texture.